Malted Milk Chocolate Hazelnut Tart

These are some of my favorite flavors! It is easy to prepare and assemble, and it makes a beautiful presentation on a tray. I chose to use a chocolate with a bit more percentage of cocoa than milk chocolate, but that was a personal preference.   It is a wonderful dessert for transporting and sharing with friends, and cutting it into perfect slices is so easy.  Top with a liquor laced whipped cream of your choice and you will have a decadent dessert that no one can resist!

As Always,

ENJOY!

Recipe courtesy of King Arthur Flour Co.

CRUST

• 3/4 cup King Arthur Unbleached Pastry Flour or King Arthur Perfect Pastry Blend
• 3/4 cup toasted hazelnut flour
• 1/8 teaspoon salt
• 3 tablespoons sugar
• 5 tablespoons cold unsalted butter
• 1 tablespoon water

FILLING

• 1 1/4 cups Valrhona Milk Chocolate or other good quality milk chocolate for melting
• 2 tablespoons unsalted butter
• 3/4 cup + 2 tablespoons heavy cream
• 2/3 cup malted milk powder

Instructions

1. To make the crust: In a medium-sized mixing bowl, whisk together the flours, salt, and sugar. Work in the cold butter until coarse crumbs form. Add the water and toss until the mixture is the texture of wet sand.
2. Press the dough into the bottom and up the sides of a lightly greased 4 1/4" x 13 3/4" rectangular tart pan.Use a fork to prick the dough all over.
3. Freeze the tart shell for 30 minutes (or longer), covered.
4. Fifteen minutes prior to taking the tart out of the freezer, preheat the oven to 375°F.
5. Bake the crust for 18 to 22 minutes, until golden brown. Set it aside to cool.
6. To make the filling: Place the chocolate and butter in a heatproof bowl. Set aside.
7. In a saucepan, whisk together the heavy cream and malted milk powder until well combined; don't worry about small lumps.
8. Bring the cream mixture to a simmer, whisking to help dissolve any lumps, then pour it through a fine-mesh strainer over the chocolate and butter. Let sit for 1 minute, then stir until the mixture is smooth.
9. Set the filling aside to cool for 10 to 15 minutes, then pour it into the baked crust.
10. Refrigerate the tart for at least 4 hours, or overnight.
11. Serve chilled — as is, or with a bit of whipped cream.
12. Yield: one rectangular tart, about 8 to 12 servings.